Open Access Research Article Article ID: IJASFT-8-259

    Food security and safety during Novel coronavirus (COVID-19)

    Wabi Bajo Nagessa*, Francois Lusamaki Mukunda and Gemechu Geleta Abdi

    This review paper was prepared by reviewing and summarizing several findings including research articles, FAO, and WHO databases concerning the pandemic and related issues. The security and safety status of foods during the pandemic outbreak and the possible solutions to food-related problems were also reviewed. The COVID-19 pandemic is currently not only affecting health but also the security of foods and nutrition. The effect of the Covid-19 on the entire food along the value chains was reviewed in this paper. The Coronavirus has been disturbing the health of world populations and food security. It is critically affecting the food processing business in various ways. The mitigating measures taken to contain the virus and decrease transmission to society are directly and indirectly affecting food security and safety. The overall food system is being disturbed by movement restrictions, closure of borders, and quarantine in turn resulting in low availability of food and an increase in the price of food products. The effect of the pandemic on food security can be estimated based on the impacts the previous pandemic Ebola made on the DRC and Liberia in 2014. The effects of the pandemic on the food production system and availability are similar. The mitigating measures suggested like movement restrictions, social distancing, and border closing and quarantine to protect the people from the COVID-19 are affecting global food security at large. Keeping the movement of foods along the value chain is crucial to creating and maintaining the confidence of consumers in the availability and safety of foods. Both security and the safety of foods are important things to be considered throughout the pandemic era. The important issue is that the low access to food and increase in price is challenging because; the pandemic affects labour for production at the farm, food processing personnel, marketing, and all the supply chains from production up to fork.


    Published on: May 21, 2022 Pages: 166-172

    Full Text PDF Full Text HTML DOI: 10.17352/2455-815X.000159
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